Jack and apple juice for sprayin'

Capt ron · 06-23-2007, 01:03 PM

I've heard on forums about using Jack and apple juice for sprayin'... What is the ratio apple juice to Jack? What would it be best for beef?
Capt Ron

Scrooge Fan · 06-23-2007, 01:12 PM

Quote:

Originally Posted by Capt ron

I've heard on forums about using Jack and apple juice for sprayin'... What is the ratio apple juice to Jack? What would it be best for beef?
Capt Ron

I think I would start with all Jack, spray in mouth, and add juice a little at a time (spraying in mouth with each addition) until perfect. Somewhere along the way you'll probably find that the ratio no longer matters to you.

kickassbbq · 06-23-2007, 01:20 PM

I have been doing the Jack and Apple Juice for many years.
I use a 50/50 mixture.
PARTY!!!!!!!!!!!!!
Smoke On!!!!!

MilitantSquatter · 06-23-2007, 01:28 PM

I don't spray much these days but I used to do apple juice and bouron in a 75/25 ratio... Specifically for brisket, I would also throw in a drop of cayenne and garlic powder or some leftover dry rub.

D.F. Expat · 06-23-2007, 01:59 PM

I mixed it 50/50 and injected the last butts I did, farkin amazing!

The_Kapn · 06-23-2007, 02:10 PM

I have sprayed BBQ in a couple of years.

When I did, it was 25% or so booze and balance AJ.
Southern Comfort was the booze of choice

RIP Janis.

TIM

Puppyboy · 06-23-2007, 03:34 PM

It's what ever makes you happy. I done the 50/50 and sometimes a little lighter depending on what to divy up for cooking & drinkin.

The_Kapn · 06-23-2007, 03:43 PM

Pretty interesting.
Great responses here compared to "other" places!

Gotta love the Brethren

TIM

Jorge · 06-23-2007, 03:45 PM

The last time I cooked butts it was just AJ and some seasonings that were strained out after it had time to simmer. I've added some Jack or other spirits in the past for flavor and it was probably in the 20-25% range as The_Kapn said. It's all about taste, and what you like.

I don't cook butts that often, but I still spray based on the rub, contents of the mop, and the things I add towards the end of the cook. Again, it's about what YOU like.

Norcoredneck · 06-23-2007, 06:25 PM

50/50 for the meat. Straigt up for me. Almost out of 80 proof, might have to rethink ratio

.

nmayeux · 06-23-2007, 07:20 PM

Quote:

Originally Posted by MilitantSquatter

I don't spray much these days but I used to do apple juice and bouron in a 75/25 ratio... Specifically for brisket, I would also throw in a drop of cayenne and garlic powder or some leftover dry rub.

You took a wrong turn at Jack!

I use Jim Beam, at a 3 parts AJ to 1 part Beam. Garlic, Tabasco, cayenne, onion, etc., all make nice additions. Just experiment, and figure out what you like.

KC_Bobby · 06-23-2007, 11:08 PM

Quote:

Originally Posted by Scrooge Fan

I think I would start with all Jack, spray in mouth, and add juice a little at a time (spraying in mouth with each addition) until perfect. Somewhere along the way you'll probably find that the ratio no longer matters to you.

t for

Don't forget to add another 25% jack

BBQchef33 · 06-24-2007, 12:20 AM

jack or jim go into the sauce, or into the glass...

Spray bottles get cheap chit.. 10 high bourbon or somethign like that. No reason to waste the top shelf stuff on just spraying.

When i did it years ago, it was varying ratios, but 75/25 with the booze on the lighter side was the starting point.

Bill-Chicago · 06-24-2007, 07:51 AM

I used to spray with that chit, but its a waste

Now, I spray with cherry juice from a juice box.

Save the alcohol for the cook

chinesebob · 06-24-2007, 07:51 PM

it's really personal preference. I use Jim and cider on my chargrillers and I pour a mix of that in my spicewine water reserve. Not sure if I'm supposed to or not but it works.

06-23-2007, 01:03 PM	#1
Capt ron On the road to being a farker Join Date: 05-21-06 Location: Columbia, PA	Jack and apple juice for sprayin' I've heard on forums about using Jack and apple juice for sprayin'... What is the ratio apple juice to Jack? What would it be best for beef? Capt Ron __________________ Capt Ron "Smokin' ain't no habit...It's an art!" http://www.freewebs.com/susquehannabluesmoke

06-23-2007, 01:20 PM	#3
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	I have been doing the Jack and Apple Juice for many years. I use a 50/50 mixture. PARTY!!!!!!!!!!!!! Smoke On!!!!! __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

06-23-2007, 01:28 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I don't spray much these days but I used to do apple juice and bouron in a 75/25 ratio... Specifically for brisket, I would also throw in a drop of cayenne and garlic powder or some leftover dry rub. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

06-23-2007, 01:59 PM	#5
D.F. Expat Full Fledged Farker Join Date: 04-26-07 Location: Mexico City	I mixed it 50/50 and injected the last butts I did, farkin amazing! __________________ Stoked UDS 2.0 and OTS Formerly known as Smokin Newbie

06-23-2007, 02:10 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I have sprayed BBQ in a couple of years. When I did, it was 25% or so booze and balance AJ. Southern Comfort was the booze of choice RIP Janis. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

06-23-2007, 03:34 PM	#7
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	It's what ever makes you happy. I done the 50/50 and sometimes a little lighter depending on what to divy up for cooking & drinkin. __________________ www.facebook.com/BarkinDawgsBBQCatering

06-23-2007, 03:43 PM	#8
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Pretty interesting. Great responses here compared to "other" places! Gotta love the Brethren TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

06-23-2007, 03:45 PM	#9
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	The last time I cooked butts it was just AJ and some seasonings that were strained out after it had time to simmer. I've added some Jack or other spirits in the past for flavor and it was probably in the 20-25% range as The_Kapn said. It's all about taste, and what you like. I don't cook butts that often, but I still spray based on the rub, contents of the mop, and the things I add towards the end of the cook. Again, it's about what YOU like. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

06-23-2007, 06:25 PM	#10
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	50/50 for the meat. Straigt up for me. Almost out of 80 proof, might have to rethink ratio . __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-24-2007, 12:20 AM	#13
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	jack or jim go into the sauce, or into the glass... Spray bottles get cheap chit.. 10 high bourbon or somethign like that. No reason to waste the top shelf stuff on just spraying. When i did it years ago, it was varying ratios, but 75/25 with the booze on the lighter side was the starting point. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-24-2007, 07:51 AM	#14
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I used to spray with that chit, but its a waste Now, I spray with cherry juice from a juice box. Save the alcohol for the cook __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

06-24-2007, 07:51 PM	#15
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH	it's really personal preference. I use Jim and cider on my chargrillers and I pour a mix of that in my spicewine water reserve. Not sure if I'm supposed to or not but it works. __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.